The delicious combination of chocolate and peanut butter come together beautifully in this Homemade Chocolate Cake with Peanut Butter Frosting.
Chocolate Cake With Peanut Butter Frosting
I’ve been making this delicious old fashioned chocolate cake with peanut butter frosting for 30 yrs. I have an old recipe binder that I started years ago when I was bitten by the baking bug. The pages are yellowed now and some of the recipes have broken free from the binder and are tucked in there as best they can be.
That’s where this recipe has lived for many years. I can’t tell you where it originated from, but I can tell you that my sister-in-law gave it to me.
In April 2008 this chocolate cake made it’s debut as the first recipe I ever put on my blog. It’s very special to me and brings back memories of birthday parties and special occasions with my kids.
So what makes this Chocolate Cake with Peanut Butter Frosting so special? The flavor is very special. Chocolate and coffee combined give you a spectacular mocha flavor. The texture of the cake is very moist and soft. The Peanut Butter Frosting makes the cake fantastic. Who can resist the combination of chocolate and peanut butter.
I make this in a 13×9 inch pan, I’ve also made it as a layer cake. if you don’t need that much cake, half the recipe and make it in a 9 inch cake pan. When you make this, be prepared to give out the recipe, it’s really that good.
Any way you make it, your going to love it, especially the peanut butter frosting. I’ve always frosted this cake with peanut butter frosting but feel free to use the frosting of your choice. I hope you enjoy Homemade Chocolate Cake With Peanut Butter Frosting for as many years as I have, ENJOY!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Oatmeal Cinnamon Chocolate Chip Bars…Chocolate Bottom Banana Cake…Homemade Chocolate Frosting...The Best Carrot Cake with Cream Cheese Frosting...Banana Chocolate Chip Cake
Chocolate Cake With Peanut Butter Frosting
Ingredients
- 2 cups flour
- 2 cups sugar
- 3/4 cup Hershey's cocoa
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 large eggs
- 1 tsp salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 tsps vanilla
- 1 cup brewed coffee instant coffee will do in a pinch
- Peanut Butter Frosting
- 1/2 cup butter softened
- 1 cup creamy peanut butter
- 3 TBLS milk or as needed
- 2 cups confectioners sugar
Instructions
Cake Directions
- Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
- Mix the flour sugar, cocoa, salt, baking powder and baking soda together in a large bowl.
- Beat the eggs with an electric mixer until they are bright yellow and slightly thick. Add the oil, coffee and vanilla to the eggs, mix until well incorporated. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
- Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter. Bake at 300 degrees for 1 hour. Test for doneness with a toothpick.
Frosting Directions
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Frost cake after it has cooled completely.
Video
Looking for more chocolate recipes? Try these from other bloggers...Chocolate Pound Cake…Ultimate Chocolate Cheesecake
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Looks great! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
Tha k you for the invite Shanice!
Thank you Shanice!
OMG….I’m pretty sure this is NOT on my high protein, sugar free, carb free diet….but I don’t care! Thankyou!…xxx
Oh my Mimi! Maybe you could give yourself a cheat day and enjoy a taste! LOL!!
G’day, Bunny!
Your delicious looking piece of cake pic caught my attention at the party, and I had to have a peek!! LOVE this luscious looking cake for its popular combo, but also for its homemade goodness! Thanks for sharing and have a great weekend!
Poppy
Thank you for stopping by Poppy! Let me know if you try it, would love to know what you think!
Your welcome Joanne, thank you for the opportunity to share at your party!
Hi Mary! Thank you for linking up at Simple Supper Tuesday Linky Party! Your Chocolate Cake has been featured at Moore or Less Cooking starting Monday at 8pm EST http://mooreorlesscooking.com
Nettie
mary this cake was exceptional! i’m always a little wary wandering off my tried and true chocolate cake. this was fantastic. i have 2 teen boy/mans that demolished 1/3 the cake in 1 sitting.
i did not top it with the peanut butter frosting only because it didn’t have enough pb, but for sure the next time. instead i made a chocolate buttercream with a shot of espresso in it.
i also reduced sugar + oil by 1/4 c each. just because i try to do that when i can 🙂 no one missed it.
thank you again for another easy from scratch recipe i can be proud to serve!
your awesome lady! x+o
grrrrrrr YOU’RE AWESOME! wish these things had an edit option
Thank you Tracie, so are YOU!!
Tracie I’m so happy you made it and loved it! And it’s nice to know you can reduce the oil and sugar and it’s still fantastic!! Homemade is the BEST isn’t it, you made your family happy and that is the best feeling ever! Thank you for your kind words!!
That is one absolutely gorgeous cake. Perfect!
http://www.ciastko-joli.blogspot.com
Thank you Jola, it’s tastes as good as it looks!
Can this be made as a sheet cake like in a 10×15 jelly roll pan? If so would I need to make any changes? If so what?
Hi Becky, I looked up a baking pan conversion chart for you. Here’s the link…http://allrecipes.com/howto/cake-pan-size-conversions/ It does say that a 13×9 inch cake can be made in a jelly roll pan. The time to bake would be reduced,by how much I’m not sure. Start checking the cake at 20 minutes into baking and work from there.
Thank you Bunny… Going to try this week
Have you tried it yet with the dark hot chocolate yet? I saw someone post that instead of the coffee. I was just wondering how it came out. I don’t do coffee, but instant coffee I have. How much instant coffee, same as the fresh brewed? I want to make this on sunday for my co-workers, so I don’t want it to turn out bad. It looks yummisy.
Hi Emma, I don’t drink coffee either but always have a jar of instant in the cupboard for recipes like this one. Yes just make a somewhat strong cup of instant coffee and that will do it. No I haven’t tried it with the dark hot chocolate! Using coffee gives it a very nice mocha flavor.
Thank you Bunny. What about using RAW sugar (brown) in lieu of regular sugar, can that be done? I’m going out to buy the ingredients today. But I only use RAW sugar.
Bunny, this recipe is sooo good. I made it for my daughter’s birthday last weekend then again for a coworker’s bday yesterday. Thank you for sharing. 🙂
Sharon thank you so much for coming back to tell me you made it. I love this cake, I’ve been making it for 30 + yrs and hope you enjoy at long as I have.
Looks delicious! If I were to make this cake in cupcake form, any changes to the time, temperature, etc?
Hi Michelle, no change in the temperature but the time will be about 20 – 25 minutes for cupcakes, test with a tooth pick to see if it comes out clean. Let me know how it goes for you!
I was wondering if I understood the recipe correctly because it sounds like a lot of liquid with oil, buttermilk and coffee? I was just checking because I want to make it for my husband’s b-day cake this week. Thanks for your time.
Hi Linda, yes the ingredients are the right amounts. If you go to the comments you’ll see that it has been made and loved!
I made the cake and frosting but frosting won’t stay on the cake when I try to spread it
Charlene, try adding just a little bit more milk to the frosting.
Would it be okay to use whole milk versus buttermilk?
Meghan , yes you can use whole milk in the cake.
Do you use the Hershey’s Unsweetend Cocoa?
YES Susan! Hershey’s cocoa is what I’ve been using for over 30 yrs! As far as I’m concerned it’s the best.
Made this for my husband today for Father’s Day. It was a hit. I loved that it wasn’t overly sweet. I subbed organic refined coconut oil for the vegetable oil, and it was moist and delicious. I don’t think you can really taste the coffee.. it just intensifies the chocolate flavor. Even if you don’t love coffee, I think you would be fine with it in this cake. Just use a lighter roast.
Wonderful Alexis!! Thanks for coming back to tell me you made it!!
I made this cake tonight and it was amazing! I made a couple of changes…because, well, I just do that a lot! I used dark chocolate and instead of oil, I used melted butter. It has such a soft texture and was so moist! I don’t normally like things with coffee in it, but the coffee just seemed to bring out the chocolate flavor in this cake and the peanut butter frosting was perfect! This is definitely my new favorite chocolate cake recipe!
Gaela, thanks for coming back to say you made it and I love you adaptions, so happy you loved it!
I made the frosting, while I had a boxed cake cooling. I read the ingredients & directions before I made it, then while I as making it. I was careful to do exactly what your recipe said. Yet, the milk surfaced. So mixed it some more & it happened again. Des it matter what brand of butter or peanut butter you use? What did you use? Why do you think the milk came to the surface?
Angelina, I have made the peanut butter frosting many times. I really don’t know why the milk would have come to the surface. Did you use regular milk? Usually it mixes together very well. I buy the store brand butter and whatever peanut butter we have. Sometimes that’s the store brand too.
Hi Terry, I’ve made it at that oven temp for over 30 yrs, others who have commented have made it too. Jump in and try it, let me know what you think!
Hi Bunny, your chocolate cake looks amazing. The peanut butter frosting is to die for. Love it! Thanks for sharing the recipe.
By the way, I have nominated your blog for the 2015 Versatile Blogger Award. Please click on my post at http://mintyskitchen.blogspot.com/2015/07/the-versatile-blogger-award.html to follow up on this.
Thank you so much Veronica!!